Dinner
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Ham
Homemade Stuffing
Mashed Potatoes & Gravy
Green Bean Casserole
Sweet Potatoes
Relish Tray
Mom's Cheese Ball with crackers
Deviled Eggs
Cranberry Salad
Homemade Bread
7-Layer Salad
Pumpkin Pie
Pumpkin Pie Squares
1 Loaf of bread, crumbled 2 tsp. Worcestershire sauce
1 tsp. Sage 3 Eggs, well beaten
1/2 tsp. Pepper Broth or water, enough to moisten
1 tsp. Salt
Mix well. Pour into large baking dish. Bake at 350 degrees for 30 minutes.
Deviled Eggs
6 Hard boiled eggs 1 tsp. Mustard
1/4 Cup Miracle Whip Paprika
Halve eggs lengthwise and remove yolks. Place yolks in a bowl; mash with fork. Add Miracle Whip, mustard and dash of paprika; mix well. Stuff egg white halves with yolk mixture. Garnish with paprika, if desired.
Savory Turkey Gravy
5 Cups Turkey Stock 1/2 tsp. Pepper
1 Cup Water 1/4 tsp. Celery Salt
1/4 Cup Flour 1 tsp. Salt
1 tsp. Poultry Seasoning
In a medium saucepan, bring turkey stock to a boil. Gradually dissolve flour in water. Slowly add the flour mixture, while stirring, to the turkey stock. Stir in poultry seasoning, pepper, celery salt and salt. Boil to desired consistency.
Cranberry Salad
1 Cup Cranberries 1/2 Cup Grapes
3/4 Cup Sugar 1/2 Cup Chopped Nuts
1 Cup Miniature marshmallows 3 Bananas
8 oz. Cream cheese 8 oz. Cool Whip
1/2 Cup Finely diced apples
Grind cranberries to make 1 cup. Add sugar, marshmallows and cream cheese. Store overnight in refrigerator. Next day, whip until marshmallows are dissolved. Add apples, grapes and nuts. When ready to serve, add bananas and Cool Whip.
Green Bean Casserole
1 can Cream of mushroom soup Dash pepper
1/2 Cup Milk 4 cups Green beans (2 - 16 oz. cans)
1 tsp. Soy sauce 1 can (2.8 oz.) French fried onions
In 1 1/2 quart casserole dish, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350 degrees for 25 minutes or until hot and bubbling; stir. Top with remaining onions. Bake 5 minutes or until onions are golden brown.
Sweet Potato Casserole
Mix Together:
3 Cups Sweet Potatoes (cooked and mashed)
1 Cup Sugar
1 Egg
1 tsp. Vanilla
1/2 Cup Butter
1/3 Cup Milk
Pour sweet potato mixture into 2-quart casserole. Top with brown sugar topping. Bake at 350 degrees for 30 minutes.
Topping:
Cut these ingredients together until crumbled.
1 Cup Brown sugar
1 Cup Chopped Pecans
1/3 Cup Flour
1/3 Cup Butter
Mom's Cheese Ball
1 pkg. (8 oz.) Cream cheese 1 Tbsp. Parsley flakes
1 jar (8 oz.) Sharp cheddar cheese spread Pinch of garlic salt
1 1/4 oz. Blue cheese, shredded 1 1/2 Cups Chopped pecans
1/4 Cup or less Finely chopped onion
Mix altogether, except pecans. Add 3/4 cup pecans to mixture and roll ball in the remaining pecans. Put mixture in refrigerator several hours to get cold before making into ball. Serve with favorite crackers.
7-Layer Salad
Iceberg lettuce, washed, dried & torn into bite sized pieces
Miracle Whip
1 Tbsp. Sugar
1/4 Cup Frozen peas, cooked
1/2 Cup Shredded cheese
5 slices Bacon, cooked & torn into pieces
Place lettuce in a 9 x 13 pan. Spread a thin layer of Miracle Whip over the top of the lettuce and sprinkle the sugar evenly over the top. Sprinkle the remaining ingredients over the top.
Avanti's Bread
2 pkgs. Yeast 1 Tbsp. Salt
3 Cups Warm water 1 1/4 Cups Sugar
3 Tbsp. Oil 10 Cups Flour
3 Eggs
Dissolve yeast in water. Mix in other ingredients. Knead; put in greased bowl. Turn over. Cover and let rise until double. Punch down; knead. Cover and let rise again. Make 5 loaves in greased pans. Let rise, covered. Bake at 350 degrees for 30 to 35 minutes.
Crusty Honey Whole Wheat Bread
1 Cup Milk 2 1/2 Cups Whole wheat flour
1 Cup Water 2 pkgs. Yeast
1/2 Cup Honey 1 Egg
3 Tbsp. Butter or margarine 1 Tbsp. Salt
3 1/2 to 4 Cups All purpose flour
Heat milk, water, honey and butter to 120 degrees. In large mixer bowl combine 2 cups all purpose flour, 1 cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix with doughmaker at #12 or by hand for 3 minutes. Gradually add remaining whole wheat flour and enough all purpose flour to form a stiff dough. Knead by hand or with doughmaker until smooth and satiny, about 3 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape into loaves and place in 2 greased loaf pans. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 375 degree oven 10 minutes. Reduce heat to 350 degrees and continue to bake 30 to 35 minutes. Remove from pans and cool on wire rack. Makes 2 loaves.
Note: I have used up to 4 1/2 cups whole wheat flour and only 2 cups of all purpose flour for a stronger flavor and it was very good.
Classic Crisco Single Pie Crust
1 1/3 Cups Flour 1/2 Cup Crisco
1/2 tsp. Salt 3 Tbsp. Cold water
Mix flour and salt in medium bowl. Cut in Crisco using pastry blender until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6-inch "pancake". Flour rolling surface and pin lightly. Roll dough into circle. Trim one inch larger than upside-down pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under and flute.
For baked pie shell, heat oven to 425 degrees. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.
Pumpkin Pie
2 Eggs, lightly beaten 1 tsp. Cinnamon
1 can (16 oz.) Pumpkin 1/2 tsp. Ginger
3/4 Cup Sugar 1/4 tsp. Cloves
1/2 tsp. Salt 1 can (12 oz.) Evaporated milk
Combine filling ingredients in order given; pour into unbaked 9-inch pie crust. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake an additional 40 to 50 minutes, or till center is set and knife comes out clean.
Grandma's Pumpkin Pie Squares
1 Cup Flour 1/2 Cup Brown sugar
1/2 Cup Oatmeal 1/2 Cup Shortening
Mix together and press in greased 9 x 13 pan. Bake in 350 degrees oven for 15 minutes. Mix together remaining ingredients and pour over the crust and bake for 20 minutes.
1 can (1 lb.) Pumpkin 3/4 Cup Brown sugar
1 can (13 1/2 oz.) Evaporated milk 1 Tbsp. Pumpkin pie spices
2 Eggs 1/2 tsp. Salt
While that is baking prepare the topping. When the 20 minutes is up sprinkle the topping over the top and bake an additional 15 to 20 minutes.
Topping:
1/2 Cup Brown sugar
2 Tbsp. Butter
1/2 Cup Chopped nuts
